Stornoway black pudding
They are moist and firm in texture, with discernable, yet small, fat particulates. The Scottish oatmeal used in Stornoway Black Puddings is responsible for its good, rough texture. Stornoway Black Puddings may be cooked in, or out of the skin, they maintain their shape well throughout the cooking process. Once cooked, they appear almost black and break apart very easily when cut, yet do not significantly crumble. The meaty flavour is moist, rich, full, savoury, well seasoned—but not spicy—with a non-greasy, pleasant mouth and clean after taste feel.
Application for PGI status
The application for PGI status came about after the food was threatened by "impostor puddings" labelled as Stornoway, but made outside of the Western Isles. The application was made in January 2009, and protected status was granted in May 2013.
- Geographical origin – it is made "on the Isle of Lewis and the surrounding 'Stornoway Trust' area"
- Recipe – its ingredients (principally beef suet, oatmeal, onion and blood) are within the tolerance of certain specified proportions.
- "Application to register the name 'Stornoway Black Pudding' as a Protected Geographical Indication (PGI) under the EU protected food name scheme". The Scottish Government. Retrieved November 2012.
- "Jeremy Lee's favourite sausages". The Guardian. 2 November 2010. Retrieved November 2012.
- "Application to register the name 'Stornoway Black Pudding' as a Protected Geographical Indication (PGI) under the EU protected food name scheme". Retrieved January 2014.
- "Bid to batter 'impostor puddings'". BBC News. 3 September 2009. Retrieved 23 November 2012.
- "Black pudding bid served to EU". BBC News. 20 January 2009. Retrieved 23 November 2012.
- "Stornoway black pudding given protected status". BBC News. 8 May 2013. Retrieved 11 December 2013.